Wow that looks great! Nice job. I'm curious about the brick as well... from pictures I've seen it looks a lot more like the brick used in the Acunto ovens which is quite a bit different than the firebrick used here in the USA. If you have any information you can share on it, I'd love to know!

Wow that looks great! Nice job. I'm curious about the brick as well... from pictures I've seen it looks a lot more like the brick used in the Acunto ovens which is quite a bit different than the firebrick used here in the USA. If you have any information you can share on it, I'd love to know!

the bricks are made with alumina, but have a burned brick mixture, ill try to find some info online and share

That's awesome Andre, most larger tiles in the states are medium or high duty which could lead to issues in a low dome oven. Obviously you've got it all covered, can't wait to see where you go from here!

That's awesome Andre, most larger tiles in the states are medium or high duty which could lead to issues in a low dome oven. Obviously you've got it all covered, can't wait to see where you go from here!

Congrats Andre, Bound to happen sooner or later with Passion comes a desire to share the goodness ! and thats what you will soon be doing .. The build looks great! Keep Posting the progress please! I am very excited for you ! Next stop Rio !John

Congrats Andre, Bound to happen sooner or later with Passion comes a desire to share the goodness ! and thats what you will soon be doing .. The build looks great! Keep Posting the progress please! I am very excited for you ! Next stop Rio !John

Thanks for the quick reply, Andre. I can't wait to see some of your works of art come out of your new oven!

May I also ask, do you have any/many competitors, as far as pizza goes, in your area? Are there any of those big American chains in Sao Paulo? I don't think they have a chance anymore if they're gonna compete with good WFO pies, but just wondering.

Thanks for the quick reply, Andre. I can't wait to see some of your works of art come out of your new oven!

May I also ask, do you have any/many competitors, as far as pizza goes, in your area? Are there any of those big American chains in Sao Paulo? I don't think they have a chance anymore if they're gonna compete with good WFO pies, but just wondering.

Pizza is very big here in Sao Paulo, we are the second city that most received Italian immigrants in the 1900's, so there is allot of WFO pizza places, but Neapolitan pizza is a new thing here, and i want to be part of this new trend and catch it in the beginning... i also prefer the neapolitan style, as the pizza here is more of a hybrid between neapolitan and adaptations done at the beginning of last century.

From WIKI

São Paulo has 6,000 pizza establishments and 1.4 million pizzas are consumed daily.[18] It is said that the first Brazilian pizzas were baked in the Brás district of São Paulo in the early part of the 20th century. Until the 1950s, they were only found in the Italian communities. Since then, pizza became increasingly popular among the rest of the population. The most traditional pizzerias are still found in the Italian neighborhoods, such as Bexiga (official name: Bela Vista). Both Neapolitan (thick crust) and Roman (thin crust) varieties are common in Brazil, with traditional versions using tomato sauce and mozzarella as a base. Brazilian pizza in general, though, tends to have less tomato sauce than the Italian version, or uses slices of tomato in place of sauce. Brazilian pizzerias offer also Brazilian variants such as "pizza com catupiry". July 10 is "Pizza Day" in São Paulo, marking the final day of an annual competition among "pizzaiolos". In Brazil, pizza quatro queijos (pizza quattro formaggi) uses mozzarella, provolone, parmesan and gorgonzola, and there is also a variety with five cheeses, which adds catupiry.